Cranberry and Marzipan Cake from The Great British Bake Off Everyday.

Christmas and the New Year seems such a long time ago now that I’m back at work in school.  Out are all the unhealthy foods and I’m on a mission to shed a few unwanted pounds in the next few months.  But before I signed up to the Hairy Bikers’ Diet Club online I had been baking like mad throughout the festive season.  Last Monday, the first day back at work was a school training day.  Usually if we are in school everyone brings in some food to share, as a cake baker I usually bring in a cake and other treats.  Some years it can be leftover Christmas cake but my hubby insisted we kept it.  So out came the scales and the mixing bowl once more.

I chose to bake the Cranberry and Marizpan Cake from The Great British Bake Off Everyday. published last August to accompany the fourth series to the show. It is described as “a pretty red-flecked golden sponge, rich with seasonal flavours-cranberries, nuts and marzipan- this makes a lighter alternative to a traditional fruit cake or, served warm with ice cream or custard”  It seemed such a perfect way to use up the marzipan and some cranberries I had lurking in my baking cupboard.

I found my springform tin, which unfortunately is a bit bigger than the one suggested in the recipe book, it’s 23cm instead of 20cm in diameter.  My cake would be wider and shallower then but I hoped it would still taste fine.

Here’s how I got on:

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I creamed butter and sugar together using my hand held mixer.
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Little blobs of marzipan were added to the mixture and then beat in with the butter and sugar.
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After this I added the eggs to the mixture, beating them in carefully and followed this by folding in some ground almonds.
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In another bowl I sifted together plain flour and baking powder. This was then added to the other bowl.
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The final ingredient to be added was the cranberries. The recipe called for frozen or fresh cranberries. Mine were Ocean Spray dried ones so I was hoping they would bake in the same way as the other types.
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The cranberries looked pretty against the pale colour of the mixture, like red jewels. The mixture was spread carefully in the prepared tin.
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To top the cake I had some toasted flaked almonds. They were left over from my trifle I usually make on Boking Day.
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The toasted almonds were sprinkled on top of the unbaked cake.
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After about 45 minutes in the oven, this is what the Cranberry and Marzipan cake looked like. Golden on top and dusted with icing sugar.
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This cake was perfect with a steaming cup of coffee. Although it wasn’t as deep as I hoped it would be, it still tasted delicious.

I would definitely bake this cake again next Christmas as it was so easy to put together.  It was ideal to use up leftover bits and pieces.  I bet it would be great to experiment with different dried fruit and marzipan and maybe even other nuts. I’ll let you know if I do!

Happy Baking!

Love Sam xx

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